Go Back
black forest cupcakes featured image
Print Recipe
5 from 5 votes

BLACK FOREST CUPCAKES

These moist black forest cupcakes are excellent for any occasion. Quick graduation celebration or birthday party. Freshly whipped cream with chocolatey cupcakes and cherry filling is the best combo you will ever taste.
Prep Time25 mins
Cook Time24 mins
Total Time49 mins
Course: Dessert
Cuisine: American
Keyword: black forest cake, black forest cupcakes, chocolate cupcakes, cocoa cupcakes, cupcakes with cherry, real chocolate cupcakes
Servings: 12 cupcakes
Calories: 410kcal
Author: Julia

Equipment

  • 12 muffin tin

Ingredients

  • 1 cup (120 g) all-purpose flour
  • 1/2 cup (40 g) unsweetened cocoa powder
  • 1 teaspoon baking powder
  • 3/4 teaspoon baking soda
  • 1/2 teaspoon salt
  • 2 large eggs room temperature
  • 1 cup (220 g) granulated sugar
  • 1/2 cup (120 ml) butter melted
  • 2 teaspoon vanilla extract
  • 1/2 cup (125 ml) of milk or buttermilk
  • 1/2 cup semi-sweet chocolate chips melted

Frosting & filling:

  • 1 1/4 cups (340 g) cherry pie filling
  • 1 1/2 cups (375 ml) heavy cream
  • 1/4 cup (55 g) powdered sugar
  • 1/2 small tablet (50 g) chocolate for garnish
  • 12 fresh cherries

Instructions

Chocolate cupcakes

  • Prepare muffin tin for 12 cupcakes and line with liners. Preheat the oven to 180 °C/375 F.
  • Combine all dry ingredients (Flour, sugar, salt, cocoa, baking powder, baking soda),in one large bowl, give it a quick stir and set aside.
  • In another large bowl whisk the eggs with sugar for 2 minutes or until white and double in volume. Add vanilla extract, slowly add milk, melted butter and melted chocolate chips.
  • Pour in dry ingredients at once and fold it into the wet batter with a wooden spatula. Pour exactly 1 & 1/2 ice cream scoop (1 ice cream scoop has 60ml or 1/4 cup) of the batter into each liner.
  • Bake at 180 °C/375 F for 24 minutes, or until a skewer/toothpick, inserted, comes out clean.
  • Allow cupcakes to cool for 10 minutes, in the tin. Then carefully remove and allow cooling completely. Core each cake with the cupcake corer or use Wilton tip no. 1A and fill each hole with a teaspoon or two of cherry pie filling.

Whipped cream frosting

  • Pour heavy whipping cream and sugar into a cold bowl and whisk on high speed until stiff peaks form. With electric mixer, it will take approximately 1 minutes.

Topping

  • Decorate each cupcake with a whipped cream, sprinkle with chocolate shaves and top with fresh cherry. You can keep your cupcakes in the airtight container up to 3 days, in the refrigerator.